Mostly just many eggplants, and some meat. You can also add either pumpkin or winter melon with the eggplant.
This is the recipe I use although I mostly just go by vibes.
You can use bone in chicken, or boneless, or pork, or shrimp like you did.
Cook the green curry paste in some oil for a minute, it will be absorbed into the paste.
Add 250ml of coconut milk per 1/2 kg of meat you will use (which with the eggplant is a nice sized meal for a few people).
Add 1-2 khaffir lime leaves and let that cook at a simmer for a while. You may see some oil separate out from the coconut milk.
Add the meat in and let it cook until tender.
Add Asian eggplant (which can be quartered or halved depending on size) and cook until soft but not falling apart.
Season with a large spoon of palm sugar (make sure it solves) and as needed with fish sauce, a little bouillon powder, thinly sliced red Thai chilies, and lots of Thai holy basil. Mix and serve over rice. It should be spicy and sweet and very creamy!
The ingredients are similar to what I used, I didn’t have the khaffir leaves though, and used European eggplant. I am saving this recipe, will try to find all the ingredients and try it again. Thanks, I appreciate you!
Mostly just many eggplants, and some meat. You can also add either pumpkin or winter melon with the eggplant.
This is the recipe I use although I mostly just go by vibes.
You can use bone in chicken, or boneless, or pork, or shrimp like you did. Cook the green curry paste in some oil for a minute, it will be absorbed into the paste. Add 250ml of coconut milk per 1/2 kg of meat you will use (which with the eggplant is a nice sized meal for a few people).
Add 1-2 khaffir lime leaves and let that cook at a simmer for a while. You may see some oil separate out from the coconut milk. Add the meat in and let it cook until tender. Add Asian eggplant (which can be quartered or halved depending on size) and cook until soft but not falling apart. Season with a large spoon of palm sugar (make sure it solves) and as needed with fish sauce, a little bouillon powder, thinly sliced red Thai chilies, and lots of Thai holy basil. Mix and serve over rice. It should be spicy and sweet and very creamy!
The ingredients are similar to what I used, I didn’t have the khaffir leaves though, and used European eggplant. I am saving this recipe, will try to find all the ingredients and try it again. Thanks, I appreciate you!
I’m sure yours tasted delicious! Good luck!